Skip to Malou in the Lou | Vietnamese Summer Rolls

A year ago, my husband got me on a flight bound for St. Louis.  I left San Diego filled with trepidation, as I did not know what adventures lay ahead.  I viewed one last time the beautiful So Cal coastline accentuated by the waves from the Pacific.  I will miss San Diego, the beaches, the weather, the park, the food and the friends we have left behind.

As our plane touched down that Friday afternoon in September, I had my first look and see what my new city is all about.  It was the end of summer and all our kids were off to college, so we thought that moving to a new city was very timely.  But just like in any move, adjusting to a new place, forging new friendships and building a new home can be very daunting.  But after a year, I am glad St. Louis has treated us well - way beyond our expectations.  I have fallen in love with St. Louis and its people.

We now enjoy the company of new friends...

Got a chance to have lunch with the Mayor:

Becoming one with Cardinal Nation...

Trekking to Food Truck Fridays...

And having a brief Taste of St. Louis...

... Continuing to be uplifted during Sunday services at the majestic Cathedral Basilica of St. Louis...

Even my blog has evolved, I've added a new segment on All Things St. Louis.

Now I've developed a new Modern Asian Cooking Series that I teach at Whole Foods and will soon have at the Kitchen Conservatory in the winter.

Another highlight is appearing on KSDK NewsChannel 5  and I look forward to another guest appearance on September 29, 2012.  

As my blog has brought me the opportunity to interact with a lot of friends and new acquaintances interested in Filipino and Asian cooking, I am reaching out to the local community to preach the wonders of Filipino and Asian food.  I want to share the unique flavors and dishes of Filipino cooking and broaden the palates of the community by highlighting Asian cuisine.  Not only is it quick and easy to prepare, but the ingredients are also readily available.

Anyone can prepare Filipino and Asian dishes that are very simple to make.  I hope you could join me in my next class Sept.11 at 6:30pm and we can start our journey to learn more about Modern Asian Cooking. Here's a link on how to register... for those not based here in STL, allow me to share with you another easy recipe called:

VIETNAMESE SUMMER ROLLS

8 sheets rice paper
green lettuce leaves, hand torn into pieces
1/2 pack rice vermicelli
1/2 bundle of cilantro, chopped
large cocktail shrimp (ready to eat from the store)
1/2 cup chicken strips, cooked (I used left over roast chicken)

Dipping Sauce
1 tablespoon premium fish sauce
3 tablespoons chicken stock
2 tablespoons fresh lime juice
2 tablespoons hoisin sauce
1/2 teaspoon Chirashi sauce
1 tablespoon  sugar
2  tablespoons hoisin sauce
1 tablespoon finely chopped peanuts
2 cloves garlic, minced

DIRECTION
Boil rice vermicelli in a pot of chicken stock for 5 minutes or until al dente.  Drain and set aside.
While others dip their rice paper in a bowl, I use a brush dipped in a bowl of warm water, then let the wet brush make the wrapper pliable.
On a flat surface, lay the wrapper and layer lettuce, rice noodles, cilantro, chicken and shrimp.  Traditionally, summer rolls have mint, so feel free to add but for me, I omit the mint.
Roll the rice paper.

SAUCE:
In a small bow, mix the fish sauce, hoisin, Chirachi sauce, chicken stock, lime juice, garlic, sugar.  Season according to taste.  Sprinkle chopped nuts and minced garlic.

Best served cold